When I first met Adrienn in London, I wanted to make her some authentic Hungarian food and give her a taste of home. Hungarian style mushrooms was one of the first Hungarian meals I made for her. She loved it and so did I!
Partly because it is quick and easy to make. And because the ingredients are easy to find, healthy and affordable. But also because it is one of those recipes that reminds me of our early days together.
Since moving to Hungary, I have come to know this dish as Gombapaprikás and it is still a favourite. It tastes subtlety different each time, depending on which mushrooms are available, but that is part of what makes this a great dish.
You can eat his on its own as a small, meat-free meal, or you can serve it as a side. I love to have it with a nice juicy pork chop.
Gombapaprikás – Quick and Easy Hungarian Style Mushrooms
Ingredients
- 2 tbsps lard, butter or olive oil
- 500 grams fresh mushrooms (thickly sliced)
- 1 medium onion (very finely chopped)
- 1 tbsp sweet paprika powder
- 2 tbsp parsley (chopped)
- 1 tbsp flour
- 250 ml sour cream
Instructions
- Heat 2 tbsps of the fat in a large wide pan, then sauté the mushrooms until they have started to brown and set aside. Drain away any excess juices.
- Wipe the pan clean, and heat the remaining tbsp of fat over a medium heat. Sauté the onion until soft and golden – about 5 minutes.
- Add the sweet paprika powder and the parsley and cook for a minute, stirring continuously to make sure the sweet paprika doesn't burn.
- Return the sautéed mushrooms to the pan along with the flour, and stir continuously for about a minute, until all the flour is evenly combined.
- Stir in the sour cream and heat through gently. Do not allow the sour cream to boil or it will separate.
- Serve immediately with some fresh crusty bread.
